Pea and Pancetta Spaghetti Carbonara
- 1 (1lb) pkg spaghetti
- 1 1/2 cups fresh or thawed frozen sweet peas
- 1/2 cup heavy cream
- 1/4 tsp black pepper
- 1 large egg
- 3/4 tsp kosher salt, divided
- 6 oz pancetta, chopped
- 2 tbsp. olive oil
- 1 shallot diced
- 4 garlic cloves, minced
- freshly grated parm cheese
- chopped fresh mint
cook spaghetti according to package directions. adding peas during last minute of cooking time; drain pasta mixture
Whisk together cream, pepper, egg and 1/4 tsp salt in a small bowl.
cook pancetta in a large saucepan over medium-low heat, stirring occasionally until browned, 8-10mins. using a slotted spoon, transfer the pancetta to a bowl. reserve drippings in pan.
add olive oil, shallot and remaining 1/2 tsp salt to drippings in pan.
Cook over medium-low heat, stirring often, until shallot is soft and golden; 2 to 3 mins. add garlic, cook, stirring often, just until fragrant, about 1mins. stir in pancetta and pasta mixture. add cream mixture a little at a time, and toss lightly to create a smooth creamy sauce. transfer to a warm serving dish, and garnish with cream and mint.